INGREDIENTS

2 C Beluga Lentils

4 C H20

2 lemons meyer ideal

1 orange we used blood

ginger root 1 small knob

turmeric root 1 small knob

ACV apple cider vinegar

local honey 1 T

EVOO 1/4 C good quality extra virgin

sea salt such as Maldon + black peppercorns - fresh cracked.

Fuyu Persimmons 2 medium. wash, dry, remove ends; cut in matchsticks

Radicchio 1 small head. peel away & compost any outer wilty leaves. wash/dry stack; roll to chiffonade.

Beetroot 1 large. scrub, remove ends; cut into matchsticks

Carrots 2-3 medium. scrub & julienne (julienne peeler for time saving here)

Watermelon radish 1 small. scrub & slice very thin (mini mandolin ideal)

Apple 1 large firm. wash, dry; cut into matchsticks (we used envy apple; any sweet or tart type will do)

Parsley 1 small bunch. wash, dry. leaves & tender stems plucked; compost the rest. Toppings :: sunflower seeds + hemp hearts

MARKET NOTES: Go for crunch; choose firm carrots, beet, apples. A shallot garlic vinaigrette pairs just as well; sub 1 clove garlic + shallot minced in lieu of ginger turmeric honey. Serves six to eight as a side.

Here’s the plan….

First we get the lentils cooking & then make the dressing. Next, we wash & cut the veggies, fruit & herbs; then put all in the fridge for later or toss & serve.